Chole also known as Chana Masala is a chickpea dish cooked in a spicy gravy. In this preparation kabuli chana and tomatoes are simmered with a mixture of fried garlic, ginger, onion and green chillies. It gets its authentic and unique taste from the addition of various Indian spices like cumin, bay leaf, cinnamon, chana masala, garam masala and turmeric.
It is best enjoyed with bhatura (a puffed and deep fried Indian bread) and also goes well with rice, roti, poori etc. Use of Chole is very popular in Indian Street Food and chaats like Aloo Tikki. Its appeal increases when served with cut onions, chutneys, pickle etc.
Kabuli Chana (also known as white chickpeas or garbanzo beans) is also a protein rich food, making chole an ideal and enjoyable food for lunch box of growing children.
Chole is originally a Punjabi speciality and is an absolutely decadent treat that is a must-try food both at home as well as in streets all over India particularly north India. Chole preparations like Chole Bhature go very well in small gatherings and kitty parties.
There are many variations and names of Chole preparations with subtle differences like Punjabi Chole, Chana Masala, Pindi Chole, Amritsari Chole etc.
To make Chole at home follow the detailed step by step recipe with photos posted below.
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Category: Main Course
Nutrition (per serving)
Ingredients For Chole Recipe
- 2 Cup White Chickpeas or Kabuli Chane
- 1 Medium Sized Onion
- 1 Medium Sized Tomato
- 2-3 Green Chilies
- ~1 Inch Piece of Ginger
- 1 Teaspoon Jeera (Cumin Seeds)
- 2 Laung (Cloves)
- 2 Inch Dalchini (Cinnamon Stick)
- 1 Badi Elaichi (Black Cardamom)
- 3-4 Sabut Kali Mirch (Black Peppercorn)
- 1 Tej Patta (Bay Leaf)
- 1 Pinch Asafoetida (Heeng)
- 1/2 Teaspoon Turmeric Powder (Haldi)
- 1 Teaspoon Red Chili Powder
- 2 Teaspoon Chana Masala
- 1/2 Teaspoon Garam Masala
- 1/2 Teaspoon Amchur (Dry Mango Powder)
- 1 Teaspoon Salt, or to Taste
- 2 Tablespoon Oil
Step By Step Instructions With Photos for Chole Recipe
Wash and rinse 2 cups of white chickpeas. Soak them overnight for 7-8 hours. Be sure to add sufficient amount of water as the chickpeas will expand in size when they are soaked.
Heat oil in a pressure cooker and add 1 teaspoon Jeera (Cumin Seeds) and a pinch of Hing (Asafoetida). Also add 2 Laung (Cloves), 2 inch sticks of Dalchini (Cinnamon Stick), 1 Badi Elaichi (Black Cardamom), 3-4 Sabut Kali Mirch (Black Peppercorn) and 1 Tej Patta (Bay Leaf).
Then add ~1 inch piece of grated Ginger, 2-3 finely chopped Green Chilies and 1 medium sized finely chopped Onion.
Saute till the onions turn golden brown or translucent.
Then add 2 teaspoon Chana Masala, 1/2 teaspoon Garam Masala, 1/2 teaspoon Turmeric Powder (Haldi) and 1 teaspoon Red Chilli Powder, 1/2 teaspoon Amchur (Dry Mango Powder) and 1 teaspoon Salt, or according to taste. If you do not have Amchur, you can replace it with 1 teaspoon Jaljeera or 2 teaspoons Tamarind Paste or even Lemon Juice.
Cook for a couple of minutes to roast all the spices.
Add 1 finely chopped medium-sized tomato to the tempering.
Saute till the tomatoes are cooked and the gravy starts to leave oil on the sides.
Add the chickpeas to the cooker along with 3 cups of water and cook on high heat till you get one whistle. Then turn the flame to low and let them cook for around 30 minutes. Open the pressure cooker after all the steam has been released. The consistency should not be too thin but not too dry also. Simmer them for 4-5 minutes to thicken the gravy if it’s too thin. Or add a little water if dry to adjust the consistency.
Chole are ready. You can garnish them with coriander leaves, chopped or sliced onions and tomatoes and lime wedges. Serve them hot with Bhatura or Poori
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